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Manual harvest in small boxes of 20Kg. Viosinho fermented with indigenous yeasts in clay amphora with skin maceration for 6 days and the remaining varieties in barrels. Aging for 6 months in French oak barrels used sur lies.
Grape Varieties:
Viosinho,Rabigato,Gouveio,Esgana Cão
Tasting Notes:
Complex, with aromas of stone fruit, very floral and with a lot of structure. Mineral, where you can feel the barrel and the clay in perfect harmony. Good balance, fresh with a long finish.
Store and Serve Advices:
Storage Lying down at a temperature of 15°C. Serving at a temperature from 10-12°C.
Food Pairing:
It goes very well with grilled fish and cheese.
Allergens:
Contains sulphites.
Reviews and Awards:
. 17,5 points in Revista de Vinhos.
No customer reviews for the moment.
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